Mahi Mahi Fish Tacos Recipe

Mahi mahi fillets: Firm, mild-flavored fish that holds up well to grilling and pan-searing.

Olive oil: Used for cooking the fish, adding a subtle richness.

Chili powder: Adds a smoky, spicy flavor to the fish.

Cumin: Provides a warm, earthy taste that complements the chili powder.

Garlic powder: Enhances the overall flavor with a hint of garlic.

Salt: Essential for seasoning and bringing out the flavors of the fish.

Corn tortillas: Soft, warm wraps that hold the fish and toppings together.

Shredded cabbage: Adds a crunchy texture and fresh taste to the tacos.

Pico de gallo: Fresh salsa made from tomatoes, onions, and cilantro, adding a burst of flavor.

Cilantro: Fresh herb that adds a bright, citrusy note.

Lime: Provides a tangy, zesty finish to the tacos.

When preparing the mahi mahi, make sure to pat the fish fillets dry with a paper towel before applying the spice rub. This helps the seasoning adhere better and ensures a nice, even coating. Additionally, when cooking the fish in the skillet, avoid overcrowding the pan to ensure each piece cooks evenly and develops a good sear.

• mahi mahi fillets - Substitute with tilapia fillets: Tilapia has a mild flavor and similar texture, making it a good alternative for fish tacos.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, suitable for cooking fish.

• chili powder - Substitute with paprika: Paprika provides a mild heat and smoky flavor, similar to chili powder.

• cumin - Substitute with ground coriander: Ground coriander has a slightly citrusy flavor that complements the other spices in the recipe.

• garlic powder - Substitute with onion powder: Onion powder provides a similar depth of flavor and can be used in the same quantity.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, enhancing the overall taste of the dish.

• corn tortillas - Substitute with flour tortillas: Flour tortillas are soft and pliable, making them a good alternative for tacos.

• shredded cabbage - Substitute with shredded lettuce: Shredded lettuce provides a similar crunch and freshness to the tacos.

• pico de gallo - Substitute with salsa: Salsa offers a similar mix of tomatoes, onions, and spices, adding flavor and moisture to the tacos.

• chopped cilantro - Substitute with parsley: Parsley provides a fresh, herbaceous flavor that can replace cilantro in the recipe.

• lime - Substitute with lemon: Lemon wedges offer a similar tangy and citrusy flavor, perfect for squeezing over the tacos.

• Allow the mahi mahi to cool completely before storing. This prevents condensation, which can make the fish soggy.
• Place the cooked fish strips in an airtight container. If layering, separate each layer with parchment paper to avoid sticking.
• Store the corn tortillas separately in a resealable plastic bag or airtight container to maintain their texture.
• Keep the shredded cabbage and pico de gallo in separate containers to prevent them from making the tortillas soggy.
• For the cilantro, wrap it in a slightly damp paper towel and place it in a resealable plastic bag. This keeps it fresh and vibrant.
• Store the lime wedges in a small airtight container or resealable bag to retain their juiciness.

Freezing Guidelines

• To freeze the mahi mahi, place the cooled fish strips on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag or container. This prevents the fish from sticking together.
• Label the container with the date to keep track of freshness. Frozen mahi mahi can be stored for up to 2 months.
• Avoid freezing corn tortillas, shredded cabbage, and pico de gallo as they do not retain their texture well after thawing.
• When ready to enjoy, thaw the mahi mahi in the refrigerator overnight. Reheat in a skillet over medium heat until warmed through.
• Assemble the tacos with freshly prepared shredded cabbage, pico de gallo, cilantro, and a squeeze of lime for the best taste and texture.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the mahi mahi strips in aluminum foil to keep them moist. Place them on a baking sheet and heat for about 10-15 minutes until warmed through. For the corn tortillas, wrap them in foil and heat for about 5-7 minutes. Reassemble your fish tacos with fresh shredded cabbage, pico de gallo, cilantro, and a squeeze of lime.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the mahi mahi strips in the skillet and heat for about 2-3 minutes on each side until warmed through. Warm the corn tortillas in a separate skillet for about 30 seconds on each side. Reassemble your fish tacos with fresh toppings.

• Microwave Method: Place the mahi mahi strips on a microwave-safe plate and cover with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through. For the corn tortillas, wrap them in a damp paper towel and microwave for about 20-30 seconds. Reassemble your fish tacos with fresh toppings.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the mahi mahi strips in the air fryer basket and heat for about 5-7 minutes until warmed through. For the corn tortillas, wrap them in foil and heat in the air fryer for about 3-4 minutes. Reassemble your fish tacos with fresh toppings.

• Mixing bowl: Use this to combine the chili powder, cumin, garlic powder, and salt for seasoning the fish.

• Skillet: Heat the olive oil in this to cook the mahi mahi strips.

• Spatula: Use this to flip the fish strips while cooking to ensure they are evenly cooked on both sides.

• Separate skillet: Warm the corn tortillas in this or use a microwave if preferred.

• Tongs: These can be handy for handling the fish strips and tortillas without breaking them.

• Cutting board: Use this to cut the mahi mahi fillets into strips and to chop the cilantro.

• Knife: Essential for cutting the fish into strips and chopping the cilantro.

• Measuring spoons: Use these to measure out the chili powder, cumin, garlic powder, salt, and olive oil.

• Lime squeezer: This will help you easily squeeze lime juice over the assembled tacos.

Pre-mix the spices: Combine the chili powder, cumin, garlic powder, and salt in advance and store in an airtight container.

Use pre-shredded cabbage: Save time by purchasing pre-shredded cabbage from the store instead of shredding it yourself.

Pre-make pico de gallo: Prepare the pico de gallo a day ahead and store it in the refrigerator.

Batch cook the fish: Cook all the mahi mahi strips at once and keep them warm in a low oven.

Microwave tortillas: Warm the corn tortillas in the microwave to save time over using a skillet.